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Beef Taco Pasta Skillet

This Beef Taco Pasta Skillet is a one-pot wonder! Quick, flavorful, and cheesy—perfect for busy nights!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

For the Beef Taco Pasta:

  • 1 tablespoon olive oil
  • 1 pound lean ground beef 90% lean
  • 1 ounce taco seasoning packet, reduced sodium
  • 2 teaspoons cumin
  • 1 pinch cayenne optional
  • 8 ounces dry uncooked pasta wagon wheels or substitute
  • 2 cups water
  • 1 cup frozen corn
  • 1 15-ounce can petite diced tomatoes do not drain
  • 1 15-ounce can black beans drained and rinsed
  • 2 cups Mexican shredded cheese blend
  • 1 cup sour cream optional
  • 2 or 3 green onions trimmed and sliced
  • Salt and pepper to taste

Instructions

Cooking Instructions:

  • Start by heating the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the lean ground beef. Use your wooden spatula to break it up as it cooks, until browned and cooked through, about 5-7 minutes.
  • Once the beef is browned, add the taco seasoning, cumin, and a pinch of cayenne if desired. Stir well to coat the beef evenly with the spices, allowing everything to cook together for another minute or so to enhance the flavors.
  • Pour in the uncooked pasta and the water. Stir to combine, making sure the pasta is submerged in the liquid. Bring the mixture to a gentle boil.
  • Once boiling, reduce the heat to a simmer and add the frozen corn, diced tomatoes (with their juices), and the black beans. Stir everything together and cover the skillet with a lid.
  • Let the pasta cook for about 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid. If it seems too dry, feel free to add a splash of water.
  • Remove the skillet from the heat and sprinkle the shredded Mexican cheese blend on top. Cover the skillet again for a few minutes to let the cheese melt into a gooey, delicious layer.
  • Once the cheese is melted, give everything a gentle stir to mix it all together. Serve hot, topped with a dollop of sour cream and a sprinkle of sliced green onions for a fresh touch.

Equipment

  • Large Skillet
  • Wooden spatula or spoon
  • Measuring cups and spoons
  • Can opener
  • Colander

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave or stovetop, adding a splash of water if needed.
  • For longer storage, freeze individual portions for up to 2 months.